HACCP PLAN- CANNED TUNA

Abstract

This paper examines the application of the Hazard Analysis Critical Control Points (HACCP) framework to improve safety in canned tuna production, addressing the risks of foodborne illnesses. By identifying critical control points such as raw material sourcing, cooking, canning, and sterilization, HACCP offers a systematic approach to preventing contamination. The study also reviews recent outbreaks and recalls involving pathogens like Salmonella and Listeria monocytogenes, underscoring the need for stringent HACCP implementation and ongoing risk management adaptations. Through analysis of recent recall data and outbreak case studies, common vulnerabilities in the supply and production chain are identified, highlighting the necessity for enhancements in traceability, hazard analysis frequency, and compliance with international safety standards. This investigation aims to advance the dialogue on food safety within the seafood industry, emphasizing HACCP's role in safeguarding against foodborne illnesses linked to canned tuna and reflecting on the imperative lessons from recent safety breaches.